Kasha Stuffed Tomatoes with Romesco Sauce
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Description
Tomatoes stuffed with kasha and corn, topped with a delicious Romesco sauce. I guarantee you won't miss the meat in this dish! Garnish with cilantro.
Ingredients
- 6 large beefsteak tomatoes
- 1 tablespoon olive oil
- 1 pinch salt and ground black pepper to taste
- 1 cup kasha (roasted buckwheat groats)
- 2 eggs, lightly beaten
- 1 tablespoon olive oil
- ½ large red onion, diced
- 1 teaspoon minced garlic
- 2 cups vegetable broth
- 2 ears fresh corn, kernels cut off
- 1 tablespoon chili powder, or more to taste
- 1 tablespoon ground cumin, or more to taste
- 1 cup shredded Monterey Jack cheese, divided
- ¼ cup toasted almonds
- 1 slice sandwich bread, toasted
- 1 (12 ounce) jar roasted red peppers
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons sherry vinegar
- 1 large clove garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
Directions
- 1. Preheat oven to 400 degrees F (200 degrees C).
- 2. Cut tops off tomatoes and scoop out the core and flesh with a spoon, being careful not to puncture the skin. Reserve 1/2 cup of tomato flesh in a bowl.
- 3. Brush tomatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange tomatoes on a baking sheet.
- 4. Bake in the preheated oven until softened, about 6 minutes. Pour out any juices that collected in the tomatoes.
- 5. Mix kasha and eggs together in a bowl.
- 6. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and 1 clove garlic; cook and stir until onion is translucent, about 5 minutes. Pour in kasha mixture; cook over medium-high heat, stirring constantly, until kernels separate and look dry, 1 to 2 minutes.
- 7. Pour vegetable broth into the skillet. Reduce heat; cover and cook until kasha is tender and broth is absorbed, 7 to 10 minutes. Stir in corn, chili powder, cumin, salt, and pepper. Remove from heat and stir in about 1/2 cup Monterey Jack cheese.
- 8. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- 9. Spoon kasha mixture into the tomatoes. Sprinkle remaining 1/2 cup Monterey Jack cheese on top.
- 10. Broil tomatoes in the preheated oven until cheese has melted, 2 to 3 minutes.
- 11. Combine almonds and toasted bread in a food processor; process until finely ground. Add reserved tomato flesh, roasted red peppers, 2 tablespoons olive oil, sherry vinegar, 1 clove garlic, sea salt, and cayenne pepper; process until smooth. Spoon sauce over tomatoes.
Nutrition Facts
serving: 6 stuffed tomatoes
calories: 413.8 kcal
carbohydrates: 44.3 g
protein: 15.4 g
saturated fat: 6 g
cholesterol: 71.3 mg
sodium: 712.3 mg
fiber: 8.1 g
sugar: 9.7 g
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